One day last week I felt a twinge of panic when I realized I was down to my last quart of chicken broth, and had NO beef broth.
I wanted some beef broth stock to use in a couple double batches of soup I planned to make (Winter Barley Soup with Beef and Vegetable Soup with Beef) so I cooked four beef soup bones until the meat was tender, cut it off the bones (actually most of it fell off), and then simmered the bones for another day. The broth was unbelievably gelatinous (holy nutrition!) and so flavorful.
We get these economical beef soup bones from friends who are (not certified organic but as close as could be) beef farmers several miles west of the Big City. The cuts are about 5" in diameter and I value the bones nearly as much as the meat as they make such good bone broth. I call these soup bones miniature beef roasts. And I gotta admit the meat from them tastes as good as any roast I've ever made.
I'm rectifying the paltry back-up of chicken broth by stewing three of our old hens I pulled from the freezer last night. Into two big stewing pots they've gone this morning. I add chunks of celery, carrot and onion along with salt, pepper and some herbs. Today I sprinkled in sage, rosemary, parsley and thyme. Both pots are currently simmering away sending the lovely aroma wafting through the house. (Waft, waft, waft.)
As with the beef soup bones, I'll strip the chicken meat from the bones, then put everything but the meat back into the broth in the pots and simmer that for another day or two to get the nutritional value from the bones.
Do you make your own bone broth? It's really quite easy and the nutrition and flavor your broths will have is like nothing you can purchase. Plus, there will be a night-and-day difference you can taste.
TQC Journal | issue 101
4 hours ago